Gujarat-Style Steamed Savory Chickpea Cake

Be the first to rate

(No Ratings Yet)

Loading...

A light, airy, and tangy steamed savory cake from Gujarat made with chickpea flour and yogurt. Fluffy and sponge-like, it's finished with a sizzling mustard seed and curry leaf tempering that gives every bite a fragrant, mildly sweet punch.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 8 gFat
• 2 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 6 gSugar
• 7 gProtein
• 420 mgSodium
• 240 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the batter

• 1 cup chickpea flour (besan)
• 1 tablespoon fine semolina
• 1 cup plain whole-milk yogurt
• 3/4 cup water, plus more as needed
• 1 teaspoon ground turmeric
• 1 tablespoon ginger-green chili paste
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 teaspoons fruit salt (Eno)

For the tempering (tadka)

• 2 tablespoons neutral oil
• 1 teaspoon black mustard seeds
• 1 teaspoon sesame seeds
• 8 to 10 fresh curry leaves
• 2 green chilies, slit lengthwise
• 1/4 cup water
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice

For the garnish

• 2 tablespoons chopped fresh cilantro
• 2 tablespoons grated fresh coconut

Directions

1. Grease a 7-inch round cake pan or a square dhokla tray with a thin layer of oil. Fill a large pot or steamer with about 1 inch of water, place a trivet inside, and bring the water to a rolling boil over high heat.
2. In a large mixing bowl, whisk together the chickpea flour, semolina, yogurt, water, turmeric, ginger-chili paste, salt, sugar, and lemon juice until smooth. The batter should be a pourable, pancake-like consistency; add 1 to 2 tablespoons more water if needed. Rest the batter for 5 minutes.
3. Sprinkle the fruit salt evenly over the surface of the batter and gently fold it in with a light hand in one direction for about 30 seconds, until the batter looks frothy and aerated. Do not overmix or the leavening will be lost.
4. Immediately pour the batter into the greased pan, gently tap to level, and carefully place it on the trivet. Cover the pot with a tight-fitting lid and steam on high heat for 18 to 20 minutes, without lifting the lid. The cake is done when a toothpick inserted in the center comes out clean.
5. Remove the pan from the steamer and let the cake rest for 5 minutes. Run a knife around the edges and cut into 1.5-inch diamond or square pieces.
6. Prepare the tempering: heat the oil in a small pan over medium heat. Add the mustard seeds and let them pop, then add sesame seeds, curry leaves, and slit green chilies. Stir for 20 seconds, then pour in the water and sugar. Simmer for 1 minute until slightly syrupy and finish with the lemon juice.
7. Slowly pour the hot tempering evenly over the warm cake so every piece is coated with the spiced oil and water. Sprinkle generously with chopped cilantro and grated coconut.
8. Let the cake absorb the tempering for 2 to 3 minutes, then serve warm or at room temperature with green chutney or tamarind chutney on the side.

Cook’s Notes

• Add the fruit salt at the very last moment before steaming so the bubbles stay trapped in the batter for maximum fluffiness.
• Avoid lifting the steamer lid during the first 12 minutes of cooking, as the steam pressure is what makes the cake rise and set evenly.
• If you don't have fruit salt, mix 1/2 teaspoon baking soda with 1 teaspoon cream of tartar as a substitute leavening.
• For a traditional flavor, ferment the batter (without the leavening) at room temperature for 4 to 6 hours before steaming.
• Serve with garlic-coriander chutney or sweet tamarind-date chutney for an authentic Gujarati snack platter.

You might also like

Asian

Aloo Paratha with Butter

Asian

Karnataka-Style Spiced Lentil Rice Stew

Asian

Punjabi Mustard Greens Curry with Cornmeal Flatbread

Asian

Puttu with Kadala Curry